Friday, January 28, 2011

Artichoke and Potato Casserole

OK for the record, the only artichokes I have ever eaten were usually in a dip. I haven't used them much in cooking and I've never been too sure as to what to do with them as it takes so much work to get to the heart of an artichoke. In that respect I guess they are kind of like people. :) It was the day before grocery shopping day and I was trying to make do with what I had left in the freezer and the pantry. There in the back, behind last summers frozen blueberries was a box of artichoke hearts, and I had a red bell pepper and 3 potatoes left. This is what happened.

Artichoke and Potato Casserole

4 average size potatoes, scrubbed and sliced (to where they look like steak fries)
1 tsp salt (divided)
1 onion (sliced into rings)
1 red bell pepper (seeds removed and sliced)
1 package frozen artichoke hearts
Black Pepper
1 tbs thyme
1 tbs parsley
3/4 cup sour cream
3/4 cup milk (You can use cows, almond, soy, whatever suits you.)
1 cup Swiss cheese (shredded)
1/2 cup GF cracker crumbs (Crunch master brand has a great gluten free cracker in a variety of flavors and they are now being sold at Wal-Mart and you can get a double pack at Sam's!! Score! I used the original flavor for this recipe. But feel free to experiment.)
1 tbs olive oil

2 quart casserole dish
Preheat oven to 425 degrees.

1.) Bring the potatoes, salt and water to a boil in a medium size pot. Turn heat to medium low after bringing to a boil and cook til they are almost done, but not quite. Remove and Drain. Arrange in your dish
2.) While your potatoes are cooking, saute onion, bell pepper, and artichoke hearts in olive oil. Pour over the potatoes and sprinkle with black pepper, the rest of the salt, your thyme and your parsley.
3.) In a small bowl mix your milk and sour cream together until well blended. When blended, pour over your vegetables.
4. ) Bake @ 425 for 20 minutes. Remove, and sprinkle with Swiss cheese and your cracker crumbs. Bake for another 20 to 25 minutes until cheese is bubbly and lightly browned.

Even my anti-vegetable husband loved this dish, although he did suggest adding sliced chicken breast to the dish. So however you decide to use this dish, whether as an accent to the main meal, or as the main meal, it will leave you satisfied and happy.